Product Details
Ingredients Organic raw cacao nibs
Allergens Packaged in the same facility as milk, peanuts, tree nuts, and soy.
Country of Origin South America

We all know and appreciate the sublime joy that is chocolate. Cacao nibs are minimally processed before being dried and fermented resulting in chocolate at its most hedonistically pure.

The texture of raw organic cacao nibs is similar to that of roasted coffee beans. They have a deep chocolate flavor, which can best be described as slightly bitter and deliciously nutty.

Cacao nibs have enjoyed growing popularity in recent years thanks to their ability to add an intense chocolate flavor with a subtle crunch to foods. Heavenly! Pure, raw cacao contains more flavonoids than blueberries, red wine, and green tea, so you not only have a sublimely chocolate taste but nutritious benefits too, enjoy.

Health Benefits

Cacao nibs are a popular source of nutrition. Including them in your diet provides a range of health benefits including:

  • Muscle & Nervous Function: Rich magnesium levels more than 300 biochemical reactions in our bodies
  • Obesity: High fiber content can help you lose weight
  • Anemia: Iron-rich cacao helps to ward off iron deficiencies
  • Immune System: High vitamin C content promotes resistance to infections and inflammations while nitric oxide impeding the metastasis of tumour cells
  • Antioxidants: High levels of zeaxanthin help prevent damage caused by free radicals
  • Healthy Cholesterol: Prevent hypercholesterolemia and hyperlipidemia reduce LDL cholesterol and elevate good HDL cholesterol

Key Nutrition Details

Cacao nibs are a great source of vitamins and minerals. A daily snack of 100 grams of cacao nibs contains the following nutrients (% Daily Recommended Intake):

  • Energy: 11%
  • Carbohydrates: 19%
  • Protein: 39%
  • Total Fat: 21%
  • Dietary Fiber: 133%
  • Folates: 8%
  • Niacin: 11%
  • Pantothenic acid: 3%
  • Riboflavin: 14%
  • Thiamin: 5%
  • Vitamin E: 1%
  • Vitamin K: 3%
  • Sodium: 1%
  • Potassium: 44%
  • Calcium: 13%
  • Copper: 189%
  • Iron: 77%
  • Magnesium: 125%
  • Manganese: 192%
  • Phosphorus: 73%
  • Selenium: 20%
  • Zinc: 45%

Interesting Facts

People have been enjoying the culinary benefits of the cacao tree since around 1400 to 1500 BC in Mesoamerica. Artifacts from ancient Aztecs reveal they used cocoa beans to create a high-status beverage. The Aztec drink was much different to today’s hot cocoa. Cacao beans were also used as currency across Mesoamerica, prior to the Spanish conquest. Here are some more fascinating facts about cacao nibs:

  • There are three main cocoa varieties: Forastero, Criollo, and Trinatorio
  • Theobroma cacao is the scientific Latin name for the cacao tree
  • Cacao trees are native to the deep tropical region of the Americas
  • Cocoa trees need to be planted next to tall trees to protect them from direct sunlight
  • The soil (influences the flavors of the cocoa beans
  • It takes five years for a cocoa tree to produce its first seed pods
  • It takes about 400 beans to make a pound of chocolate
  • The world annual cocoa production is 3 million tons
  • Cocoa trees need to grow in hot and damp climates such as are found between the latitudes 20° North and 20° South of the Equator
  • Each cacao tree produces around 1,000 beans a year enough to make one 1 kilogram of chocolate
  • Every stage of cocoa production is done by hand: planting, irrigating, harvesting, fermenting and drying
  • The Maya Indians were the first to discover the enchanting properties of the cocoa bean around the year 600 AD
  • Christopher Columbus, in 1502, was thought to have brought cocoa beans to King Ferdinand 1 on returning from his fourth trip to the New World
  • Cocoa was exported to Europe in 1585 and the first chocolate bar was created in 1848
  • Today, over 70% of the world’s cocoa comes from West Africa.

Organic vs. Conventional

Conventionally grown cacao requires the use of pesticides. Unfortunately, these chemicals tend to permeate the skins and work their way into the food chain. These are potentially damaging to both our physical health and the environment. Organic cultivation does away with pesticides and other potentially harmful farming practices. By going organic, you are not only making a healthy choice but also supporting more sustainable farming.

Storage Tips & Shelf Life

Cool storage is the perfect way to keep organic cacao nibs as it avoids exposure to heat and direct sunlight. Cacao nibs will comfortably retain all their flavor, color, and nutrition if refrigerated, so after opening keep them in a sealed container in the refrigerator. They can be kept even longer if frozen.

Enjoying Your Organic Cacao Nibs

Cacao nibs can be enjoyed as they are, or ground into a smooth paste to create a heavenly chocolate liquor, a key ingredient in the delicate art of chocolate making. They also make a great addition to a host of recipes:

  • Jazz up your breakfast oatmeal by adding a teaspoon or two of cocoa nibs for a fabulous texture and chocolate boost 
  • Add a few tablespoons to a chocolate smoothie to make it even more decadently chocolaty
  • Delicious added to cookies, cakes, macaroons, muffins, and bread
  • Goes well as an ingredient in pie and tart fillings and in wine or port-based desserts, crumbles, compotes, rice puddings, sorbets, gelato and ice cream
  • Great nutritious addition to energy bars, granola and trail mixes
  • Pairs well with honey, yogurt, and egg custards
  • Add to Tex-Mex chili or enchilada dishes for a sublimely smooth finish
Product Details
Ingredients Organic raw cacao nibs
Allergens Packaged in the same facility as milk, peanuts, tree nuts, and soy.
Country of Origin South America

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